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Yes, friends – I totally just uttered the words the best in regards to a banana bread recipe. To some folks, those may be fightin’ words because it seems like everyone has their own opinion of banana bread perfection. Some like it with a little booze – raises my hand – others like it with loads of nuts. Personally, I’m not too fond of nuts in my banana bread, but to each their own, right?
I’ve been making versions of this banana bread recipe for years, but we’ve always consumed it well before I had the opportunity to photograph it. However, the last time I whipped it together, I honestly thought to myself – I nailed it – and I may have given myself a high five.
In my mind, the best banana bread is sweet, but not too sweet. It’s moist, dense, lightly spiced, and packed with banana flavor. Oh and let’s not forget a deliciously crunchy, crumb topping that’s worthy of being noshed by the spoonful. Yep – this is indeed the best banana bread.
If you make this banana bread or any other recipe from MBA, be sure to snap a pic and tag me (@jamiemba) on Instagram or upload them to our Facebook page – I LOVE seeing your creations!
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The Best Banana Bread
Ingredients:
For the Batter:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon Penzy's Cake Spice (see note below)
- 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 2 large eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 2 1/3 cups mashed overripe bananas (about 5 medium)
For the Topping:
- 1/4 all-purpose flour
- 1/4 cup packed light brown sugar
- 1/2 teaspoon Penzy's Cake Spice
- pinch of salt
- 2 tablespoons chilled unsalted butter, diced
Directions:
For the Bread:
- Preheat oven to 350°F. Lightly grease a 9x5 inch loaf pan - I used coconut oil spray from Trader Joe's.
- In a large bowl, combine flour, baking soda, salt and cake spice.
- In another large bowl, using an electric hand mixer on medium speed, cream together butter and brown sugar until light and fluffy - about 3 minutes.
- Stir in eggs, vanilla and mashed bananas until well blended.
- Using a wooden spoon or rubber spatula, gently stir banana mixture into flour mixture - stirring until ingredients are just combined.
- Pour batter into prepared loaf pan.
For the Topping:
- In a medium bowl, combine flour, brown sugar, cake spice and salt.
- With your hands, work in butter pieces, until small clumps form.
- Spread topping evenly over batter.
To Bake:
- Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.
- Let bread cool in pan for 10 minutes, then carefully turn out onto a wire rack.
Notes:
- If you do not have Cake Spice, simply sub in cinnamon.
- Banana bread is better served after it has had time to sit overnight at room temperature.
- Banana bread will keep wrapped in plastic wrap and aluminum foil for up to 3 days.
- This banana bread is amazing toasted with a pat of butter.
Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
i just remembered I made this and how good it was. ย I will be making it for a stall im setting up next week. ย Your are the best. ย lots of foodie love from zimbabwe :-)
So happy to hear you enjoyed them, Tarisai! Thanks so much for stopping by and leaving your feedback!
-Jamie
can i double the recipe to make 2 batches? thank you.
Hi, Erica! You definitely can double the recipe! I hope it works out. Take care.
i need 2 batches of banana bread, can i just double the recipe? thank you.
Hi, Erica! Definitely yes!
Mixed spice in flour and topping was a revelation, something that doesn’t happen too often with banana bread. ย Thank you for rocking my kitchen. x
Have you tried freezing the bread or making mini loaves? I am wondering what the baking time would be for mini loaves.ย
Hi, Angela! Banana bread freezes beautifully. If you’d like to make mini loaves, I would lower the temperature of baking by 25 degrees and check the loaves at 25 minutes. Let me know how they turn out!
I tried this recipe and put 1 extra ingredient which is orange zest. It is the best banana bread i have ever made!
Sounds delicious, Maureen! Thanks so much for stopping by!
-Jamie
This really is the best banana bread ever; the small addition of cinnamon made a subtle but significant difference, and really complimented the banana flavor very well.
Ofis-
I’m so glad the recipe was a success for you. Thanks for stopping by.
-Jamie
I made this last night substituting all purpose gluten free flour, put it in the oven and fell asleep! I think by the time I woke up it had been in the oven 30-45 minutes longer than it was supposed to be, but it’s still good! I think it helped that I was using one of those air bake bread pans. Definitely will make again!
Amy-
I’m so glad it turned out! Thanks for stopping by.
-Jamie
I wanted to add, that instead of the Penzy’s cake spice you can mix up the spices that go into a pumpkin pie, it is perfect! I mix up 2 tsp. Cinnamon 1 tsp. Ginger and 1/2 tsp. Of cloves – mix up as much of this as you like, I make 4 or 5 times that amount and keep it for future use. Or even dry chai tea mix will work. Makes the perfect blend and so delicious. I also double the cake spice amount that goes in the banana bread to two teaspoons.
This recipe is great I have made it numerous times. So good!!
I am so glad you liked the recipe. Thanks for the tips and for stopping by to share.
-Jamie
Here again – for the 20th time to make this again. You’d think I’d memorize it by now :)